Smoked Elk Roast Recipe Using Hickory Wood

• Thaw the roast and cover it in kosher salt for the dry brine. The salt should be 1/4" thick.
• Place the roast in a covered dish and place in the refrigerator for 48 hours.

Prepare The Injection Marinade

• Reduce the bourbon in a saucepan until all of the alcohol has been boiled off. This will take about 4 or 5 minutes when boiled over medium-high heat.
• Add the soy sauce and mesquite rub and simmer for on low heat for 5 minutes.
• Remove from heat, and pour in the maple syrup.
• Strain the marinade by pouring it through a strainer, to remove the larger flakes of the mesquite rub.
• Fill your marinade injector with the marinade, and set it aside as you prepare the roast.

Prepare The Roast For Your Smoker

• Place some water or beer in the smoker pan. Add some hickory chunks to your smoker and preheat the smoker to 225 degrees F.
• Rinse the salt off of the roast, and pat dry with some paper towels.
• Inject the roast with the marinade. When injecting the roast, be sure that you inject it evenly throughout.
• Inject as much marinade as you feel will be sufficient to flavor and marinate your roast well.
• If some of the liquid leaks out, simply wipe it off with some paper towels.
• Rub a layer of Montreal steak seasoning all around the roast.
• Rub a layer of Herbs de Provence all around the roast.
• Wrap bacon all around the roast, securing it with toothpicks.
• Place the roast in your smoker and cook until the temp in the middle reaches 130. This usually will take 4 or 5 hours.
• Remove the roast from the smoker and wrap it in foil.
• Set the roast aside to allow it to rest for 30 to 45 minutes.
• Slice the roast into slices, server and enjoy!